Served as starter. Non-vegetarian dish.

4 medium Potatoes, cubed

4 medium Carrots, cut in 1/4 inch slices

1 medium Red Onion, halved and sliced

1 Celery Rib, thinly sliced

1 1/2 teaspoons Salt, to taste

3/4 teaspoon dried Thyme

Pepper

1/2 teaspoon Caraway Seeds

2 lbs boneless skinless Chicken Breasts, cubed

2 Tablespoons Oil

1 large Tart Apple, peeled and cubed

1 1/4 cups Apple Cider

1 Tablespoon Cider Vinegar

1 Bay Leaf

In a slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway; sprinkle half over veggies. In a skillet, saute the chicken cubes in oil, until browned; transfer to a slow cooker. Top with apple. Combine the apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf. Cover, and cook on high for 4-5 hours, or until veggies are tender, and chicken is cooked. Remove the bay leaf. Stir before serving.

Preparation time: 20 minutes

Cooking time: 4 1/2 hours

Serves: 6

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